Mello Rum Torte

Ingredients

6 Roberts Eggs, separated
1 cup sugar
2 tablespoons vegetable oil
1 tablespoon rum flavoring
1/4 cup flour
1 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup fine graham cracker crumbs
1 square (1 ounce) unsweetened chocolate, grated
1 cup finely chopped nuts
4 cups Rum Topping

Preparation

Beat egg whites until foamy; gradually add 1/2 cup sugar and continue beating until stiff and glossy. In a separate bowl, mix together egg yolks, vegetable oil and rum flavoring; add remaining sugar and sifted dry ingredients; beat until well-blended, about 1 minute. Fold egg yolk mixture into egg white mixture; fold in graham cracker crumbs, grated chocolate and chopped nuts. Pour batter into 2 buttered and aluminum foil-lined 8 inch round baking pans. Bake at 350° for 30 to 35 minutes, or until tops spring back when touched lightly with finger. Invert pans onto cooling rack; cool completely. Loosen edges of layers with a knife; remove layers from pans. Peel aluminum foil from layers; split each layer in half horizontally. Fill layers and frost top of torte with Rum Topping. Chill 6 to 8 hours. (Keep refrigerated.)

Yield: 12 servings